Grey Mullet in Soy & Spice

I find quite a lot of fish bland especially when baked whole so I like to spice them up. This is one I serve with plain rice.

1 cleaned and gutted grey mullet (1- 1.5kg 2-3lb) or ask your fishmonger to fillet if you don’t like bones
1 chopped seedless green chili
Small piece of finely shredded ginger
12 spring onions (scallions)
½ tsp cumin
½ tsp coriander
2 star anise
10 stems coriander chopped
15cms (6inch) squirt tomato paste and 1 tbsp soy sauce to mix
¼ cup of dry white wine or sherry
Few splashes of gluten free soy sauce
4 courgette (zucchini) cut through the middle lengthwise
(you could also add some carrots batons if you like for colour and flavour)

I suggest you wear plastic gloves when handling the chili if you want to avoid skin contact with it

Cut all bar one of the spring onions into 3 equal pieces and chop the "one" into small dice. Combine spring onion dice with chilli, ginger, spices, coriander, soy and tomato paste. Stuff this mixture inside the mullet.

Place fish in a dish, pour over the rice wine, extra soy and leave to marinade (you will need to keep the marinade after) for about an hour

Preheat the oven to 175ºC Fan, 190ºC. 375ºF, Gas Mark 5, Moderately hot oven.

Arrange the remaining spring onions in a dish so that the fish can rest on top, add fish and surround with the courgette, pour over the reserved marinade and cover the dish with lid or foil. Cook for about 35-45 minutes in the oven until fish cleanly leaves the bone.

Grey Mullet with Gluten Free Soy and Spice